Carve and Inspect the Searing Results

What happens here

Once the protein has been thoroughly seared to your satisfaction, carefully transfer it from the heat source to a clean wooden cutting board. Using a sharp knife and tongs to stabilize the meat, make a clean slice into the seared protein. This cut allows for inspection of the internal doneness. In the video's example, the interior of the meat is revealed to be perfectly rare, demonstrating the Grillblazer Su-V Gun's ability to create a deep, flavorful crust while preserving the desired internal temperature and tenderness.

Goal: Confirm desired doneness and crust quality.